I pre-toasted my pine nuts and some of them did get a bit too dark, so you could put them raw directly before putting it into the oven.

2 medium-sized onions, sliced
1/2 cup / 100g pine nuts
1 head broccoli
Tenero cheese, but you could use ricotta or goat cheese (even mixed with a few spices!) as a substitute.
Puff pastry

Cut the broccoli into medium-sized chunks and sauté in a pan with some olive oil. In another pan, sauté the sliced onions and olive oil over medium heat, slowly cooking until they caramelize.

While the broccoli is still firm, remove from heat. Chop up further with a knife if any pieces are too large.

On a baking tray or glass baking pan, center the puff pastry and start to layer the ingredients with the broccoli on bottom, then the onions, and top off with the pine nuts. Before closing the pastry, insert some chunks of cheese around the bottom edge of the broccoli. Fold pastry up over mixture, leaving a large space open in the middle.

Cook for 10-15 minutes at 220C/420F, watching it closely so it doesn’t burn.

All my currently favorite ingredients in one food dish…How convenient! One question, do you pre-bake the puff pastry at all or just fill it raw? Hurry, because your photos have turned me into a broccoli, onion & pine nut crazed eggless quiche eater…..and I must make (and eat) this NOW!

this was sooooooooooo tastey!! i could eat the whole thing myself…. actually i am afraid that just might happen. i used a sweet onion and boccacinni(sp?) cheese because it was what i had on hand. the onion was amazing but the cheese flavourless…next time which will be soon, i might try swiss or some feta, might actually be really good in here!

This looks delish! Since I am allergic to eggs and soy (no tofu), I have not had quiche in a very long time and miss it. This might be my alternative! I can’t wait to make this with my 3yr old little chef. He will eat almost anything if he helps make it. Thank you!